If you love a good Philly cheesesteak but crave the bold, smoky flavors of barbecue, this BBQ Philly Cheesesteak Melt is the ultimate fusion dish for you. Juicy, thinly sliced steak, caramelized onions, and melty cheese are stacked on toasted bread, all tied together with a sweet and tangy BBQ sauce. It’s everything you love about a cheesesteak—just with a delicious, saucy twist that takes it to another level.
BBQ Philly Cheesesteak Melt
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American
Large Skillet or Griddle
Tongs
Cutting board & knife
Spatula
For the Steak
- 1 lb ribeye steak thinly sliced (or flank steak)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the Onions & Peppers
- 1 tbsp butter
- 1 large onion thinly sliced
- 1 bell pepper thinly sliced (optional)
- ½ tsp salt
For the BBQ Sauce & Cheese
- ½ cup BBQ sauce your favorite brand or homemade
- 6 slices provolone or white American cheese
For Assembly
- 4 hoagie rolls or thick slices of sourdough bread
- 2 tbsp butter for toasting bread
Prepare the Steak
In a bowl, toss the thinly sliced ribeye with olive oil, salt, pepper, and smoked paprika. Set aside while you prep the onions.
Sauté the Onions & Peppers
Heat butter in a skillet over medium heat. Add the onions and peppers, seasoning with salt. Cook for about 5-7 minutes until soft and caramelized. Remove from the pan and set aside.
Cook the Steak
In the same skillet, add the steak and cook over high heat for about 3-4 minutes until browned. Stir occasionally to ensure even cooking.
Add BBQ Sauce & Cheese
Lower the heat and pour in the BBQ sauce, stirring until the steak is coated. Layer the cheese on top and let it melt into the steak mixture.
Toast the Bread
While the cheese melts, butter your hoagie rolls or sourdough slices and toast them on a separate pan or the griddle until golden brown.
Assemble & Serve
Load the BBQ steak and cheese mixture onto the toasted bread, top with the caramelized onions and peppers, and dig in!
Pairings
- Side: Serve with crispy fries, sweet potato wedges, or coleslaw.
- Drink: A cold beer (lager or pale ale) or a smoky bourbon cocktail.
- Extra Kick: Drizzle with hot sauce or add pickled jalapeños for a spicy touch.
FAQs
1. What cut of steak is best?
Ribeye is ideal for its marbling and tenderness, but flank steak or sirloin works well if thinly sliced against the grain.
2. Can I use a different cheese?
Absolutely! Provolone, white American, or even cheddar will work.
3. What type of BBQ sauce is best?
Go for a smoky or sweet BBQ sauce—hickory, honey, or mesquite flavors pair well with the cheesesteak.
4. Can I make this in a sandwich press?
Yes! If using sliced bread, press it in a panini maker for a crispy, melty finish.
